Samosadilla

Ingredients 

• 4 medium potatoes boiled and peeled
• 4 refined flour rotis
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 2 teaspoons ginger, chopped
• 1 teaspoon green chillies chopped
• 1 medium onion chopped
• 1 teaspoon dried pomegranate seed powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• Salt to taste
• ¼ cup green peas boiled
• 1 teaspoon dried mango powder (amchur)
• 1 tablespoon fresh coriander leaves chopped
• 1 medium onion, sliced
• ½ cup mozzarella cheese, grated
• Green chutney to serve
• Tomato ketchup to serve

Method

1. Heat ghee in a non-stick pan, add cumin seeds, ginger, green chillies and onion, mix well, and sauté till light golden. Add dried pomegranate powder, red chilli powder and cumin powder and mix well.
2. Crush the potatoes and add, mix and sauté for 2-3 minutes. Add salt and mash the mixture with a masher.
3. Add green peas and mix. Add dried mango powder. Mix well. Add coriander leaves, mix well and cook for 30 seconds. Keep aside to cool.
4. Place one refined flour roti on the worktop, spread a generous amount of potato mixture evenly. Spread half the onion and half the mozzarella cheese and cover with another roti and press lightly.
5. Heat a griller and grease it with ghee. Place the samosadilla in the griller, spread some ghee on top, close it and grill till crispy and done. Make one more samosadilla similarly.
6. Cut into 4 triangles and serve hot with green chutney and tomato ketchup.